Though I bet you’re not that surprised since I trash up desserts and well, food in general, any chance I can. It’s my favorite thing to do by far.

Yeah. So let’s be honest. This cupcake is sort of a mess. It’s a banana cupcake with chocolate chips, topped with bourbon buttercream, dipped in chocolate bourbon ganache. I just kept adding junk on top. I couldn’t help it.

This is sort of what it looks like when I get dressed in the morning. In attempts to be somewhat trendy and hopefully cute, I continue to add layer after layer until I look like a complete joke and am too embarrassed to go out in public. But then I go out in public anyway and just relish in my humiliation of way-too-neon accessories.

And the end result is no where near as wonderful as bananas and bourbon and chocolate and cake and frosting and gluttony. Oh well.

Oh and those things on top are just some crushed toffee pieces that I added because I am obnoxious.

Directions:

Combine flour, salt, baking soda, cinnamon and nutmeg in a bowl and set aside.

In a larger bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and milk, mixing until batter comes together. The batter will be slightly thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners until 2/3 of the way full. Bake for 15-18 minutes. Let cool completely.

bourbon buttercream
In the bowl of an electric mixer, beat butter until smooth and creamy. With the mixer on low speed, gradually add in sugar until it's combined and all added. Add in vanilla and 2 tablespoons of bourbon, then increase the speed to medium-high and beat until fluffy, about 3-4 minutes. If the frosting still seems too thick (or you just, uh, want more booze), add in remaining bourbon and more if necessary.

bourbon chocolate ganache
Add chocolate to a large bowl. Heat heavy cream until just hot - when bubbles are appearing on the edges, then remove from heat and pour over chocolate. Stir constantly until the chocolate is melted and smooth. Once creamy, add in the bourbon, mixing again until smooth. Use however you'd like - dipping, drizzling, etc. I chose to dip about 1/3 of each cupcake top in the ganache before it firmed up, then topped it with some crushed toffee pieces.

First, these look absolutely amazing. Banana and chocolate dessert of any kind makes me feel all tingly inside! Second, I’m going to print out this recipe and leave it in some super-obvious place at my mom’s house. My birthday is on Tuesday, I want these, I hope she gets the hint ;)

I made these last night for hubby. they are SO GOOD!! I have the share with my neighbors so we don’t get FAAaaaaaT!! The bourbon buttercream is to die for – I will be using that on lots of other goodies!! Thanks for another awesome recipe!

I made these for my roommate’s birthday. She LOVES bourbon and whiskey, and she tends to make boozy cupcakes for everyone’s birthday (she made me mimosa cupcakes; her boyfriend got Irish Carbomb Cupcakes, her BFF had mimosa cupcakes, and her sister enjoyed delish White Russian ones). I couldn’t leave her out.

THESE WERE A BIG HIT. I was aiming to carry on the tradition, but most people agreed that these were one of the best boozy desserts we’ve had.

As a tip, I taste-tested the frosting before decorating and wound up doubling the amount of Jack Daniels I used. Wanted to give it more of a kick to make that whiskey taste stand out.

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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